Black Diamond Toast (Cupcake Toast) Recipe
Black Diamond Toast (Cake Toast)Sliced bread（Egg Cake Black Diamond Toast (Cake Toast) is a nutritious and delicious side dish, the key to its good taste lies in the ingredients and steps.Cooking Network The editor of Cooking Network will introduce in detail how to make Black Diamond Toast (Cake Toast).
Black Diamond Toast (Cake Toast)Ingredients Introduction
High-gluten flour Flour(Bread) (100g)Mild Butter(Bread) (55g)Egg Liquids (Bread) (25g) Granulated sugar (Bread) (20g) Salt (Bread) (1g) Yeast (Bread) (2g)Butter(Bread) (8g) Egg (Cocoa Sponge Cake) (2 pieces) Granulated sugar (Cocoa Sponge Cake) (40g)Sponge cake(Cocoa) (45g) Cocoa powder (Cocoa) (8g)Milk(Cocoa) (15g)Corn oil(Cocoa) (35g) White Vinegar(Cocoa) (2-3 drops)Steps to make Black Diamond Toast (Cake Toast): 1. Soften the butter at room temperature, mix all ingredients except the butter in a bowl and knead into dough.
2. Knead until it no longer sticks to your hands, then add the butter and knead to an extensible stage
3. Round the dough, cover with plastic wrap and let it rise until doubled in size
4. Poke a hole in the risen dough with flour-dusted fingers; if it doesn't shrink or collapse, it's ready
5. Line the loaf pan with parchment paper
6. Take out the risen dough, knead to release air, then round and let rest for 10 minutes
7. Roll into a rectangle
8. Roll up from top to bottom, place in the loaf pan as shown
9. Let it rise until six parts full
10. Make cocoa sponge cake batter: mix the cocoa powder with corn oil Baking oven 11. Add milk and stir thoroughly
12. Separate the eggs
Egg whites and egg yolks
13. Add a few drops of white vinegar to the egg whites, then beat with an electric mixer until large bubbles form
14. Gradually add sugar in three parts, beat until the mixture resembles the picture, then mix in the yolk Egg whites and yolks 15. Sift in low-gluten flour and gently fold with a spatula 16. Add the cocoa batter and gently fold to combine
17. Place the risen dough back into the loaf pan, pour the cocoa cake batter on top, ensuring it covers the bread completely and tap out any air bubbles 18. Bake in a preheated oven at 190°C for 10 minutes 19. Use a knife to cut a slice through the cake, then bake again at 180°C for 25 minutes
20. Once done, remove from the oven and carefully take out the loaf pan with the parchment paper
21. Let it cool on a wire rack before slicing and serving
Add the cocoa paste, and stir evenly with a spatula.
Remove the bread loaf (keep the bread dough inside), pour the cocoa cake batter over the fermented dough, ensuring it covers the dough and tap out any air bubbles.
Place in a preheated oven at 190 degrees for 10 minutes, then remove.
Use a lame to cut a slit on the cake surface, return to the oven at 180 degrees and bake for 25 minutes.
Once baked, remove from the oven and de-mold directly by lifting the parchment paper.
Allow to cool on a wire rack before slicing and serving.
